Talking to BigHospitality's sister publication MCA about the restructure Hix said: “It’s business as usual except a couple interesting things I’ve recently secured which I will announce soon.”
MCA understands that the restructure has seen Hix’s longtime business partner and finance director Ratnesh Bagdai, who is also an investor in Brindisa Kitchen, step down.
It is thought that Bagdai is working on a new project. Last year, WSH set up a dedicated restaurants division to support high-profile chefs in launching new ventures.
Hix said: “Since starting my first restaurant in 2007 I have had the support of several private investors and the business has grown very successfully to nine restaurants today. I want to continue to grow our restaurant portfolio and needed to find a new equity partner who is able to provide the necessary resources and capital to further develop.
"I have worked with WSH and BaxterStorey for some years now as a consultant helping them with development and sourcing interesting British produce. It was very natural to extend that relationship and become equity partners.”
Alastair Storey of WSH said: “I have got to know Mark very well over the years and we are huge fans of his style of cooking. I know how keen Mark is to develop his business and we are well placed to help him achieve his goals.”
Hix currently operates Hix at Browns hotel, Hix Soho and the chicken and steak restaurants, Tramshead in Shoreditch and Hixter Bankside. In addition to Mark’s Bar, which operates in the basement of Hix Soho and Hixter Bankside, the first standalone Mark’s Bar launched at the Old Vic theatre in October 2015.
In February this year, Hix teamed up with artist Damien Hirst to open Pharmacy 2 at the Newport Street Gallery in Vauxhall. Hix has also opened Hix Oyster & Fish House and Hix Townhouse, a boutique hotel, both in Lyme Regis.